There’s a lot of advice that you just shouldn’t take, and these muffins are a prime example. On my long run the other day I realized that I hardly ever bake muffins anymore, and I’m not sure why that is, because there’s really no better way to start your day. (Unless you’re eating one of those giant ones with 80 grams of fat…then I can think of a lot of better ways to start your day.)
I knew we had carrots, apples, and walnuts, which all seemed like reasonable things to include in a muffin recipe. We also had a jar of molasses, which I wanted to try and use in place of white sugar (because it’s slightly healthier – there’s some iron and calcium in it). A little googling told me that you shouldn’t replace more than half the sugar in a recipe with molasses, but I refused to take that advice. I was fully prepared for these muffins to be a disaster, but they’re not! They’re soft and sweet, and remind me of gingerbread, but with apple, carrot, and whole wheat flour, they’re a lot healthier.
1 1/2 cups white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1 tsp ginger
1/3 tsp nutmeg
2/3 cup unsulphured molasses
1 apple, peeled and grated
1 carrot, grated
1/2 cup walnuts, chopped
1/4 cup oil
Line a muffin pan with 12 paper liners, and preheat the oven to 350 F.
Combine the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl and mix with a wire whisk.
Stir the eggs, molasses, apple, carrot, walnuts, and oil together in a medium bowl, then pour into the flour mixture.
Stir gently with a wooden spoon until mixed, then divide among muffin tins and bake for about 17 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Cool on a wire rack.